Word: wonderful
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Dates: during 1950-1959
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...food and flowers. Their leaders uttered thousands of words of praise for him and his nation, told him their problems, led him to exotic rituals, to farms and fairs and shrines, swept him into ceremonials of such splendor as no Westerner before had ever experienced. It was a wonder that a man of 69, with his medical history, could withstand the exhausting torrents of pomp and tumult ("He's got the stamina of a Karachi camel," said one Pakistani); but Ike, who had seen nothing like it in his whole career, was buoyed up by his own delight...
...handsome horses. Under a gold-trimmed, brocaded red sun umbrella, Ike sat and waved, raised his hands to the crowds, and 60 colorfully garbed horsemen, former Bengal Lancers, trooped along with him carrying their traditional lances. When at last Ike alighted at the presidential palace, he turned in wonder to a flock of news photographers and said: "I hope you hard-boiled boys were a little bit impressed by this...
Typical of Amen's more genial work is To Wonder At, a color print depicting a pony-tailed little girl gazing in awe at a large bouquet. The flowers, which take up two-thirds of the picture, would make a tasteful composition standing by themselves. One's attention, however, is drawn to the pouting face which, well done though it is, reminds one of something from a comic strip. Eyes of Wonder portrays a very similar little girl, this time showing her in full face and emphasizing her large, dark and somewhat watery eyes. As one prospective customer remarked...
...hint of despair in her eye reinforces the impression that she is being sucked dry by her thoughtless, greedy child. In its bitter message, stated with subtlety and thoughtfulness, this work provides a revealing antithesis to the view of children implicit in Amen's prettified prints like To Wonder...
Answer from a Fish. The chief credit for triggering the great change in U.S. eating habits belongs to a man named Clarence Birdseye, a fur trader, biologist and Yankee tinkerer from Gloucester, Mass. On a trip to Labrador some 40 years ago, Birdseye began to wonder why fish and meat that he froze quickly in the -50° temperature tasted just as good and fresh when he cooked them six months later, while food frozen by the old, slow method lost much of its quality and flavor. Birdseye persisted until he found out why: quick freezing prevents formation of large...